Lamb Hash with Peppers

Ingredients

• an onion
• two green peppers
• two ounces of butter
• two pounds of roast or boiled lamb
• one pound of chopped boiled potatoes
• one cup of bouillon or stock
• six red peppers (pimentos)

Method

1. 1

   Chop onion and green peppers, put in a casserole with butter, and simmer until soft.

2. 2

   Add lamb, potatoes, bouillon, salt, pepper, and red peppers.

3. 3

   Mix well, cover, and simmer in the oven for forty minutes.

4. 4

   Serve garnished with toast and parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 109. The excerpt below is the record exactly as published.

Lamb hash with peppers Coffee Chow chow Neapolitan sandwich (ice cream) Assorted cakes Coffee DINNER Creme Bagration Salted Jordan almonds Fillet of flounder, Circassienne Tournedos Nigoise Duchesse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper ; and make the omelet in the usual manner. Poached eggs, St. Pierre. Lay four poached eggs on four pieces of an- chovy toast, and cover with anchovy sauce. Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast. 2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast. Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos)

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